Seaweeds have been used since ancient times as food, mainly by Asian countries, while in
Western countries, their main application has been as gelling agents and colloids for the …

Algae are common all over the Earth. Due to their rich chemical composition and content of
bioactive substances they have been used in many fields of industry. Their gelling …

Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants,
minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be …

The production of rancid flavors and odors due to oxidative stress in foods can lead to a
reduction in the sensory attributes, nutritional quality and food safety. Due to consumer …

Seaweed is used in many countries for very different purposes-directly as food, especially in
sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or …

Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy
food ingredients and biologically active compounds as fish oils, fish proteins, bioactive …

Seaweeds have a long tradition in Asian cuisine. In Canada and US, seaweed consumption
is mostly limited to sushi and other imported Asian dish. However, seaweeds are well …

Cereal and plant proteins are used frequently in the manufacture of animal, fish, and human
food products but are often deficient in essential amino acids. In contrast, macroalgal …

Seaweeds are an underutilized food in the Western world, but they are widely consumed in
Asia, with China being the world's larger producer. Seaweeds have gained attention in the …

Population growth is the driving change in the search for new, alternative sources of protein.
Macroalgae (otherwise known as seaweeds) do not compete with other food sources for …